📝 About This Recipe
Transport your taste buds to the bustling coffee shops of Southeast Asia with this luscious, velvet-smooth Coconut Jam, known traditionally as Kaya. This golden, aromatic spread is a labor of love, blending rich coconut cream and fresh eggs with the floral, vanilla-like fragrance of pandan leaves. It is a masterclass in patience and temperature control, resulting in a custard-like preserve that is simultaneously earthy, creamy, and deeply sweet.
🥗 Ingredients
The Custard Base
- 5 pieces Large Eggs (at room temperature)
- 400 ml Coconut Cream (full fat, preferably fresh or high-quality canned)
- 200 grams Granulated White Sugar
- 4-5 pieces Pandan Leaves (washed and tied into a knot)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
The Caramel Color (Optional)
- 50 grams Granulated White Sugar (for the dry caramel)
- 1 tablespoon Hot Water
Flavor Enhancements
- 1/4 teaspoon Pandan Extract (optional, for a deeper green hue)
- 1/2 teaspoon Vanilla Bean Paste (optional, for modern complexity)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 5 eggs and 200g of sugar together gently. Do not over-beat; you want to dissolve the sugar without creating excess air bubbles or foam.
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2
Slowly pour in the coconut cream and salt while continuing to whisk gently until the mixture is uniform and pale yellow.
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3
Strain the mixture through a fine-mesh sieve into the top pot of a double boiler. This ensures a perfectly smooth texture by removing any chalazae or undissolved egg bits.
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4
Add the knotted pandan leaves to the egg and coconut mixture, pressing them down so they are submerged.
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5
Fill the bottom pot of the double boiler with 2 inches of water and bring to a gentle simmer. Place the pot with the jam mixture on top, ensuring the bottom does not touch the water.
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6
Cook the mixture over low heat, stirring constantly with a whisk or silicone spatula for the first 15 minutes to prevent curdling.
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7
While the jam cooks, prepare the caramel: Heat 50g sugar in a small saucepan over medium heat until it melts and turns a deep amber color. Carefully stir in 1 tablespoon of hot water to stop the cooking, then set aside.
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8
Continue cooking the jam for another 45-60 minutes. Stir every 5-10 minutes. The jam will gradually thicken from a thin liquid to a thick, custard-like consistency.
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9
If you prefer a golden-brown 'Hainan' style jam, stir in the prepared liquid caramel during the last 20 minutes of cooking.
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10
The jam is done when it is thick enough to coat the back of a spoon heavily and leaves a clear trail when you run your finger through it.
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11
Remove the pandan leaves and discard them. If the jam looks slightly lumpy, don't panic—simply use an immersion blender to pulse it for 30 seconds until silky smooth.
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12
Allow the jam to cool completely at room temperature; it will thicken significantly as it cools. Transfer to sterilized glass jars.
💡 Chef's Tips
Always use a double boiler (bain-marie) to ensure the eggs cook slowly without scrambling. If you want a vibrant green 'Nonya' style Kaya, blend 2 extra pandan leaves with the coconut cream and strain before mixing. For the best flavor, use fresh coconut cream (Santan) found in Asian markets rather than low-fat versions. Store the finished jam in the refrigerator for up to 2 weeks; since it contains no preservatives, freshness is key. Stirring frequently is the secret to the signature glossy finish—don't walk away from the stove for too long!
🍽️ Serving Suggestions
Classic Kaya Toast: Slather on thick slices of toasted white bread with a cold slab of salted butter. Soft-Boiled Eggs: Serve alongside two 6-minute eggs drizzled with dark soy sauce and white pepper. Teh Tarik: Pair with a hot, frothy pulled milk tea for the ultimate Malaysian breakfast experience. Cake Filling: Use as a decadent filling for sponge cakes, swiss rolls, or even as a topping for waffles and pancakes. Pulut Tai Tai: Serve as a dip for blue pea flower-stained glutinous rice cakes.